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Tag Archives: Sushi

I was needing an escape from New Hampshire during my visit up there to visit family for the holidays, so I booked a hotel and some restaurant reservations in Boston.

The southeasterly view from my window at the Westin Boston Waterfront Hotel.

The first stop for me was Drink. I had hit this fantastic, top-rated cocktail bar back in 2011 after a previous overseas tour (see here and here), and wanted to experience them again.

I started by asking for something with Green Chartreuse (a favorite of mine). I was started off with a classic – The Last Word – with gin, lime juice, Maraschino liqueur, and Green Chartreuse. Along with that, I had the very tasty (albeit tricky-to-eat) Sirloin Carpaccio.

Sirloin Carpaccio. You have to pick it up to eat it, and it’s too big for one bite. I had some issues and was probably embarassing myself as I ate it, but it was delicious.

The Last Word.

I followed The Last Word up with a Bijou (gin, Green Chartreuse, a sweet vermouth, and orange bitters) which provided more of the complex flavors of the Chartreuse.

Bijou.

To change things up, I asked for something with kümmel (previously mentioned here), an old, but hard-to-find liqueur which tastes of carraway, cumin, and fennel. What I got was The Maiden’s Choice, which consisted of Plymouth Gin, dry vermouth, and kümmel. This cocktail is great for showcasing the interesting flavors of the kümmel, although it’s a flavor that is probably an acquired taste. Fortunately, I like it.

The Maiden’s Choice.

The mixologists over at Drink have a thing for showmanship as well. As I was enjoying my beverages, I watched them playing with fire.

Yep, that’s fire he’s pouring right there.

I met up with some D.C. expatriates at the bar who endorsed Mockingbird Hill [Twitter/Facebook], the new Derek Brown sherry bar in Washington that I’m going to have to hit when I’m back in town. A mixologist at Drink also recommended it.

After taking a short break after Drink (their drinks don’t want for alcohol content), I headed over to Empire Restaurant and Lounge for dinner. Sporting a nightclub atmosphere (see – “Lounge”), I wasn’t sure what to expect the food to be like, although I’d seen high reviews for the joint. I was happy to discover that their food program (namely the sushi, which was what I stuck to) was excellent. Besides running Empire, Big Night Entertainment Group runs GEM, which has also received plaudits for their food.

I started off with the Hot Night in Bangkok (Avion Silver Tequila, plum infused sake, passion fruit, and Sriracha sauce), which provided a combination of sweet and spicy flavors. It went well with the Sushi Cupcakes (broiled Maine lobster, spicy garlic butter, crispy pressed sushi rice, and marinated uni) of which I considered getting a second order.

My view of the Empire kitchen.

The Sriracha goodness that is the Hot Night in Bangkok.

Sushi Cupcakes.

Next up – the Hamachi Tartare Roll (with avocado, gobo [burdock root], cucumber, topped with spicy yellowtail tartare, and served in a ginger sauce) the fresh taste of the tartare went great with the ginger.

Also in this round – and one reason why I picked this location for dinner – was the ‘Fish & Chips’ Roll (with tempura cod, malt vinegar tartar sauce, and yukon potato chips). I’m a big fan of the Fish and Chips Roll over at SEI in D.C., hence my interest in this menu item. The Empire version adds in more of a vinegar flavor, which reminded me even more of the flavors you’d experience in a traditional fish and chips basket.

Closing out the evening, I made a stop over at Eastern Standard near Kenmore Square, and started off with a great Old Cuban (rum, lime juice, simple syrup, bitters, sparkling wine float, mint).

Old Cuban.

Eastern Standard also likes their sherries, as evidenced by the five sherry cocktails on their drink menu. Asking for my bartender’s favorite, I got The Veil of Sanlúcar (La Gitana Manzanilla Sherry, chamomile mezcal, agave nectar, and bitters) – a great smokey cocktail.

The Veil of Sanlúcar. Perfect way to finish the evening.

I’ll be back in the Boston-area every year around the holidays, and I’ll be making it a point to hit some new places every time. If you’ve got any suggestions, please let me know!

I’ve been to three sushi joints on or near Maple Ave…this one is the best. I don’t think I’m alone in thinking that either…TripAdvisor shows Sweet Ginger as the #5 restaurant in Vienna based on user ratings.

The interior of the restaurant was nice as well, and there are a few seats at the sushi bar. Looks like it could be a nice date place. I went to pick up around 9:00 PM tonight (Tuesday) and only two tables were taken…granted, it was a little late, but they should’ve had more of those tables filled with how good the sushi was. Check them out.

(Also, here’s my plug for what I drink with my take out sushi – Kinsen Plum Wine…great stuff when served chilled with sushi.)

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I’ve been seeing a lot of recent e-mail traffic about Fujimar, the restaurant upstairs from Lima (formerly just known as Lima). I wasn’t sure what to expect, being that I had always heard Lima talked of as a nightclub rather than a restaurant. After reading Tom Sietsema’s April review of the restaurant in The Washington Post, I decided to give it a shot.

The restaurant interior is über trendy. Around the wall is a line of monitors showing images of fish, giving the place an aquatic look. On a few of the monitors is a top-down view of the sushi chefs doing their craft, which I found to be a nice touch.

Trendy styling inside. This is the back room.

A view of the monitors, including the fish (left) and the sushi chefs (right).

Longest. Fork. Ever. Fujimar was going for the chopsticks look with their utensils. A little awkward to use, but you’ll get over it.

To get as much of a sample of the restaurant’s offerings as I could, I started with a Ceviche Sampler – four ceviches, including the Ahi Tuna and Ginger (my waiter’s favorite) and the Red Pepper Barramundi (my pick out of the four – although all were excellent).

The Ceviche Sampler…

I also got two orders of sushi, including the Volcano Roll (hot king crab salad on top of a shrimp tempura and avocado roll), and the Lime Garden Roll (avocado, garden vegetables, and lime-cilantro oil). The Lime Garden Roll was surprisingly good for a vegetarian roll…I wouldn’t overlook it for the lack of fish.

Volcano Roll…

The Lime Garden…

The mixology program at Fujimar is quite creative, and continues the asian-fusion theme of the restaurant. For my first cocktail, I picked up an Eastern Promise, with U’Luvka vodka, Yellow Chartreuse, yuzu, tamarind nectar, Sauternes foam (Sauternes, rose syrup, egg white), and violet salt. My second one, The Yamazaki Cobbler had Suntory Yamazaki 12 year Scotch (because for relaxing times, make it Suntory time), apricot liqueur, lemon juice, and apricot-mint nectar. Both went well with the food. The other options were also unique recipes that sounded excellent as well.

The Eastern Promise…

The Yamazaki Cobbler…

Don’t be turned off by Lima’s nightclub vibe. They have a solid dining and mixology option upstairs in Fujimar which I’d encourage you to check out.

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What do you get when you combine culinary mastery with a fine art degree? Kaz Okochi, of KAZ Sushi Bistro, makes some delicious and gorgeous looking dishes.

I started off with the Sake Tasting #1 (Taisetsu, Wakatake Nigori, and Yatagarasu Taru) and the Bird’s Nest special. The Bird’s Nest was a bed of thin slices of baby calamari and uni in a truffle-soy sauce, with thin strands of seaweed and a quail egg on top. This was a really tasty starter.

Sake Tasting #1.

The Bird’s Nest special…

Uni, or sea urchin, was actually the first sushi I ever had, and it almost turned me off to the genre. Thankfully, it was followed with a spicy tuna roll, which forever cemented my love for raw fish. This uni, however, was high quality stuff with a great creamy, earthy taste.

For this meal, I wanted a guided tour of the best that KAZ had to offer. I went with the Omakase Ultimate Sushi tasting menu, which is only available at the sushi bar. One of the chefs makes two pieces at a time for the diner utilizing the freshest ingredients. Each serving was simple, yet unique, offering interesting flavors. Between scallop with pineapple, ebi with yuzu tapioca, Japanese horse mackerel with ginger-scallions, walu with wasabi leaf, seared salmon, and bigeye tuna, I was very impressed with the quality of the food, the tastes, and the presentation.

Scallop with pineapple…

Ebi with yuzu tapioca…

Japanese horse mackerel with ginger-scallion mixture…

Seared salmon.

Being that my usual favorite roll is that of the Spicy Tuna variety, I also put in for an order of that. Simple, yet well done, and not overly heavy.

Spicy Tuna Roll.

From what I have heard, KAZ Sushi Bistro is also one of the only places in the DC-area willing to serve the infamous fugu (which features itself on my bucket list). Read more about it here on a (dated) Chowhound review, or at this more recent article from Washingtonian.

I went to a great Sumo wrestling event that the LivingSocial 918 F Street team put together for their DC-based clientele. Not only did we get to watch two giants battle it out, but we got a glimpse of YO! Sushi‘s new US-based operation. YO! Sushi has been around in the UK since 1997 (I had the chance to eat at the one a couple of blocks from Bedford Square in London in the summer of 2003), and it has expanded to Ireland, Portugal, UAE, Bahrain, Norway, and other locations globally. The first US location will be opening at Union Station in DC on 11 July 2012, and this was a great kickoff.

I have to say that when I tried YO! in 2003 I was not thoroughly impressed. I was more a fan of the kaiten-style sushi bar than anything else there. However, the quality has been stepped up based on what I tried, and I’ll definitely be stopping in to their new location once in opens to see if it continues to live up to my new expectations for it. The nigiri sushi was especially fresh and tasty, and the California rolls (although atypical from the norm – I think mine was crab and avocado with no cucumber) were better than most I’ve tried – rather than using crab stick, it tasted like fresh crab (definite taste difference between the two).

My view of the Sumo ring.

The menu for the evening.

We started off with some edamame and sashimi. The sashimi, fresh and delicious, came out drizzled with a yuzu salsa that made the dish tangy. I was a fan of this course, and I’d get it again at the restaurant…maybe two of them.

Whitefish sashimi in yuzu salsa. Good starter.

While we dined, the director of the US Sumo Championships, Andrew Freund, went over some facts and information about Sumo in general, and US Sumo in particular. We then met the evening’s challengers – Byambajav Ulambayar of Mongolia, seven-time winner of the US Sumo Open gold and three-time World Sumo Champion, and Kelly Gneiting of Arizona, winner of four US Sumo Open medals and three-time US Sumo Champion (340 and 415 lbs respectively).

Director of US Sumo Open, Andrew Freund, explaining Sumo to the audience.

Next up on the menu was Spicy Tuna Tartare on Crispy Rice, and Shrimp Tempura Glazed with Creamy Miso. I’m not sure that I’ve had crispy rice sushi before, but this wasn’t bad. The shrimp tempura with the somewhat sweet miso glaze was tasty…it reminded me a little of fried and glazed Chinese dishes.

Tuna tartare on the left, tempura shrimp on the right.

While enjoying the course, the match began in earnest. There were five rounds total, with Ulambayar winning 3-2. It’s pretty impressive seeing guys of this size throw each other around…I certainly wouldn’t want to see one of them charging at me.

Next up on the menu was the previously mentioned nigiri sushi (Albacore Sushi with Citrus Ponzu) and maki (California Roll). Both were excellent.

A great California Roll. I don’t normally get these since they’re done everywhere, but I’d get this one again.

The drinks for the evening were great too. Everyone was provided three sakes during the courses, and there was also beer, wine, and a cocktail called “Sumo Smash” (vodka, St. Germain, Aperol, and citrus) available for a price.

The first and second sakes were filtered (thus, they were clear), and the third was unfiltered (and therefore appeared cloudy). The first, Diamond Sake (probably Momokawa brand, but that wasn’t specified), was smooth and buttery. The second, Rock Sake (possibly this one), had what I picked up in the taste as a hint of blackberry. The third was Pearl Sake (probably also Momokawa, based on this review which picked up on the same tastes), and was tropical in nature…I definitely picked up on the taste of pineapple in this one.

The Sumo Smash was also a good punch-like cocktail…I’ll have to recreate that.

Sumo Smash cocktail.

For those in the audience who were brave enough (i.e. not the author), there was an opportunity to go head to head with a wrestler of his or her choice (yes, one female tried it out), adding some additional interactivity to the event.

Dessert was Mochi Ice Cream of various flavors. I grabbed a vanilla one, although they also had green tea and strawberry available. Essentially it is ice cream inside of a rice cake. I’m not usually a fan of stuffed rice cakes, but with the ice cream it wasn’t bad…the shell was much less tough than the others I’ve had.

Mochi ice cream – enclosed in a rice cake. I broke mine open before I got the shot 😦

Great event overall…this one sold out faster than any I’ve seen on LivingSocial. If they offer it again I’d highly encourage it as an option for a fantastic date night out. Check out YO! Sushi when they open, and if you beat me to it let me know what you think.

Osaka is hidden out of the way on Little River Turnpike (Rt 236). The sushi is top notch though, so it’s worth a little drive to get there.

A selection of nigri, along with an order of spicy tuna roll.

…and some of the special rolls.

Foby’s Roll…

…Jerry’s Roll…

…Reggie’s Roll.

Here’s some special roll recommendations:

Foby’s Roll – A variation on its lighter cousin, the Salsa Roll (California Roll topped with tuna, avocado, and pico de gallo), this one adds a spicy tempura crunch to the toppings. This one is probably my favorite of the bunch.

Jerry’s Roll – Tuna, ginger, jalapeno, and cilantro roll, with salmon and spicy mayo on top. This one is a little lighter due to the lack of tempura crunch.

Reggie’s Roll – I’ve been told this is the most popular roll in the house. It’s a shrimp tempura, avocado, and cucumber roll topped with salmon, avocado, tempura crunch, spicy mayo, and sweet eel sauce. Very tasty, but it’s also a heavy roll…probably the equivalent of getting two rolls elsewhere.

I’d recommend going with two of their special rolls to complement some lighter nigiri or sashimi (the super white tuna, seared tuna, or salmon are all good picks). Going for more than two of the special rolls will quickly fill you up. Add a glass of plum wine…I’ve always found the refreshing sweetness complements sushi very well.